Sinigang sa Bayabas simmers radish, tomatoes, taro, and sweet potato tops with finger chilies in a sweet-tart guava broth made with Mama Sita's Sinigang sa Bayabas Mix. It's the season of guava, the native one, which is small, smaller than pear or apple, but can be just as crunchy. When ripe, they become pink inside and quite fragrant. Auntie, who is a seasoned cook as one would expect, sets aside the ripest and the softest fruits: she carves out the core and juices it, and slices the pink pulps to make a delicate tasting sweetish broth, that's never overwhelmingly sour, only fruity and refreshing.
Thoughts of Sinigang sa Bayabas can make Tagalogs, and even Kapampangans, quite homesick, for no other people celebrate the goodness of guava broths quite like them.
- Cooking time: Cook 15 min
- Servings: Serves 4
- Ingredients: 9 ingredients
- Steps: 5 steps
First published
Ingredients
Check off each ingredient as you go.
Mama Sita’s in this list
Instructions
Boil water, then add onion, tomatoes, and taro. Simmer for 5 minutes.
Add Mama Sita’s Sinigang sa Bayabas Mix. Simmer uncovered for 3 minutes.
Add the radish, okra, and finger chilies. Cover and simmer for 3 minutes or until the vegetables are cooked. Season with fish sauce.
Remove from heat. Add the sweet potato tops. Cover for a few minutes.
Serve hot.
